Gulerodsboller (Carrot Bread Rolls)
Bread baking has been getting us through the dark winter days, especially this past pandemic year. And as spring arrives, we’d like to think that we’ll venture into baking fancy desserts.
Bread baking has been getting us through the dark winter days, especially this past pandemic year. And as spring arrives, we’d like to think that we’ll venture into baking fancy desserts.
There have been lots of holidays over the past few days – Lunar New Year, Valentine’s Day, Fastelavn – so whatever you celebrate, we hope it was a good one!
Frikadeller, or Danish meatballs, are one of the most classic Danish dishes. They (obviously) aren’t a baked good, like most of our other recipes, but we just couldn’t stop ourselves from sharing!
Happy February! We’ve got a fun little theme to tell you about this month. Starting with this post, all of our February recipes will start with the letter “F”.
Savory buns don’t get enough hype. Sure, cinnamon and cardamom buns are one of the greatest things the world has ever given us, but savory buns deserve just as much credit.
These tarteletter are one of our favorite Danish dishes. The combination of the chicken and asparagus sauce and the flaky pastry shell is absolute perfection.
Bread rolls truly must be the single greatest food on the planet. I mean, they’re like an individual serving of bread, but also like a tiny loaf of bread at the same time.
We posted our original Danish rye bread recipe (check it out here) over a month ago, and we’re back for more! This time, it’s more of a complicated process involving sourdough starter.
If you aren’t familiar with rugbrød, or Danish rye bread, you’re really missing out! We use this dense, seeded bread for open-faced sandwiches, or smørrebrød.